Summer 2023 Stays
A two-night minimum is in place June 16 - September 24, with a three-night minimum stay on holiday weekends. 

Lunch, Dinner & DrinksVintage

Welcoming, stately, and rich in history, Vintage Chophouse | Wine Bar embodies the charm of the classic all-American steakhouse, complemented by elements of an upscale lounge. Vintage is that quintessential retreat where guests come to indulge and unwind. Perfect for date nights and special occasions, or simply eating and drinking exceptionally well!

HOURS

Lunch |  11:30am-5pm
Dinner |  5-11pm

Reserve Your Table
Reserve Online Call 231.439.4051
Dinner for two, Vintner's Feature Weekends, Vintage, Petoskey, Michigan
WEEKENDS IN MAY

Vintner's Feature Weekends

We're celebrating Michigan Wine Month with paired dinner features & wine flights each weekend! Featuring four different menus and Michigan wineries! 

DETAILS >

Menus

Lunch, Dinner, and Dessert

Lunch

  • Small Plates

    CRAB CAKES

    35

    Lump Crab, Napa Cabbage-Bell Pepper Slaw, Arugula, Caper-Tarragon Aioli

    TRUFFLE FRITES

    18

    Melted Asiago, Roasted Garlic Aioli

    CAULIFLOWER GRATIN

    17

    Gruyère, Asiago Béchamel

    WILD MUSHROOM FLATBREAD

    20

    Herb Crème, Crispy Capicola, Pickled Red Onion, Gruyère

    FRIED BRUSSELS SPROUTS

    18

    Toasted Walnuts, Fried Capers, Champagne Vinaigrette

    LAMB POPS

    30

    Dijon, Gremolata, Demi-Glacé

    CHARCUTERIE

    34

    Chef’s Choice Cured Meats, Artisan Cheeses, House-Pickled Vegetables, Cherry Mustard, Flatbread Crackers

    JUMBO SHRIMP COCKTAIL

    20

    Bloody Mary Cocktail Sauce, Lemon

    DEVILED EGGS

    28

    Lump Crab Salad, Potato Fritter, Tobiko

  • Salads

    VINTAGE SALAD

    17

    Organic Mixed Greens, Dried Cherries, Apple Slivers, Strawberries, Goat Cheese, Spiced Pecans, Fig Vinaigrette

    CAESAR SALAD

    16

    Romaine, Asiago Crisp, Classic Caesar Dressing

    WEDGE

    18

    Baby Iceberg, Cherry Tomatoes, Pickled Red Onions, Radish, Chile-Rubbed Pork Belly, Roquefort Bleu Cheese Dressing

    TRUFFLE FARRO

    18

    Mixed Greens, Pickled Beets, Cherry Tomatoes, Toasted Walnuts, Feta, Truffle Vinaigrette

    ADD

    Ora King Salmon 18 | Beef Tenderloin 22 | White Marinated Anchovies 8 | Grilled Chicken 16 | Grilled Shrimp 18

  • SANDWICHES

    Served with Great Lakes Potato Chips.
    Substitute French Fries | 4     Truffle Frites | 9

    FRENCH DIP

    19

    Caramelized Onions, Provolone, Rosemary Jus

    BAY HARBOR BURGER

    24

    Short Rib Blend, Vidalia Onion Jam, Truffle Jack Cheese, Garlic Aioli, Arugula,Toasted Brioche Bun

    Impossible Burger Available by Request

    TURKEY CLUB

    19

    Roasted Pork Belly, Avocado, Tomatoes, Cheddar, Iceberg Lettuce, Bistro Sauce, Baguette Roll

  • Soup

    WILD MUSHROOM BISQUE

    16

    Crispy Bacon

    FRENCH ONION

    16

    Beef Short Rib, Croûton, Aged Gruyère

  • ENTRées

    ALE-BATTERED GREAT LAKES WALLEYE

    26

    Caper-Citrus Remoulade, French Fries, Zucchini Slaw

    GRILLED SHRIMP LINGUINE

    40

    Capers, Kalamata Olives, Cherry Tomatoes, Asparagus Tips, Spinach, Basil Pesto, Feta Cheese

    BEEF TENDERLOIN PAPPARDELLE

    38

    Wild Mushrooms, Baby Spinach, Cognac Peppercorn Crème Sauce

    COCONUT RED QUINOA

    28

    Seasonal Vegetables, Pea Shoots, Coconut Curry

Dinner

  • Starters

    WILD MUSHROOM FLATBREAD

    20

    Herb Crème, Crispy Capicola, Pickled Red Onion, Gruyère

    FRIED BRUSSELS SPROUTS

    18

    Toasted Walnuts, Fried Capers, Champagne Vinaigrette

    CRAB CAKES

    35

    Lump Crab, Napa Cabbage-Bell Pepper Slaw, Arugula, Caper-Tarragon Aioli

    JUMBO SHRIMP COCKTAIL

    20

    Bloody Mary Cocktail Sauce, Lemon

    LAMB POPS

    30

    Dijon, Gremolata, Demi-Glacé

    DEVILED EGGS

    28

    Lump Crab Salad, Potato Fritter, Tobiko

    CHARCUTERIE

    34

    Chef’s Choice Cured Meats, Artisan Cheeses, House-Pickled Vegetables, Cherry Mustard, Flatbread Crackers

  • Soup & Salad

    FRENCH ONION

    16

    Beef Short Rib, Croûton, Aged Gruyère

    WILD MUSHROOM BISQUE

    16

    Crispy Bacon

    VINTAGE SALAD

    17

    Organic Mixed Greens, Dried Cherries, Apple Slivers, Strawberries, Goat Cheese, Spiced Pecans, Fig Vinaigrette

    CAESAR SALAD

    16

    Romaine, Asiago Crisp, Classic Caesar Dressing

    WEDGE

    18

    Baby Iceberg, Cherry Tomatoes, Pickled Red Onions, Radish, Chile-Rubbed Pork Belly, Roquefort Bleu Cheese Dressing

    TRUFFLE FARRO

    18

    Mixed Greens, Pickled Beets, Cherry Tomatoes, Toasted Walnuts, Feta, Truffle Vinaigrette

    ADD

    Ora King Salmon 18 | Beef Tenderloin 22 | White Marinated Anchovies 8 | Grilled Chicken 16 | Grilled Shrimp 18

  • CHEF'S COMPOSITIONS

    BEEF TENDERLOIN PAPPARDELLE

    44

    Wild Mushrooms, Baby Spinach, Cognac Peppercorn Crème Sauce

    OTTO’S FARM CHICKEN BREAST

    44

    Lemon-Basil Pesto, Carnaroli Risotto

    BAY HARBOR BURGER

    24

    Short Rib Blend, Vidalia Onion Jam, Truffle Jack Cheese, Garlic Aioli, Arugula,Toasted Brioche Bun

    Impossible Burger Available by Request

    COCONUT RED QUINOA

    28

    Seasonal Vegetables, Pea Shoots, Coconut Curry

    GREAT LAKES WALLEYE

    47

    Lemon-Caper Beurre Blanc, Asparagus

    GRILLED SHRIMP LINGUINE

    44

    Capers, Kalamata Olives, Cherry Tomatoes, Asparagus Tips, Spinach, Basil Pesto, Feta Cheese

    ORA KING SALMON

    48

    Prosciutto, Saffron Risotto, Charred Tomato Compote

    BRAISED SHORT RIBS

    49

    Parsnip Purée, Tomato-Fennel Jam, Demi-Glacé

  • BUTCHER's BLOCK

    Finished with Garlic Duck Fat and served with choice of Au Poivre, Chimichurri, Béarnaise, or Veal Demi Glacé

    OSCAR STYLE | Lump Crab, Asparagus, Béarnaise  18

    FILET MIGNON 8oz CREEK STONE

    58

    BONE-IN RIBEYE 18oz CREEK STONE

    65

    35-DAY DRY AGED RIBEYE 14oz IMPERIAL WAGYU

    110

    35-DAY DRY AGED CENTER CUT NEW YORK STRIP 14oz PRIME

    68
  • Sides

    GRUYèRE CAULIFLOWER GRATIN

    17

    BAKED SMOKED CHEDDAR MAC

    17

    SMASHED YUKON GOLD POTATOES

    12

    ROASTED ASPARAGUS

    12

    WILD MUSHROOM RAGOUT

    11

    CARNAROLI RISOTTO

    12

    TWICE BAKED POTATO

    15

Dessert

  • Dessert

    FLOURLESS CHOCOLATE TORTE

    10

    Blackberry Coulis, Whipped Cream, Fresh Berries

    WHITE CHOCOLATE CHAMBORD CHEESECAKE

    10

    Bourbon Cherries, Hazelnut Crisp

    APPLE BROWN BETTY

    12

    Bourbon-Caramel Apples, Brown Sugar Crumble, Vanilla Bean Ice Cream

    RED RASPBERRY SORBETTO

    10

    ICE CREAM SCOOP

    6

    Chocolate or Vanilla

  • Dessert Cocktails

    BONFIRE SLING

    18

    Bourbon, Marshmallow Syrup, Amaro, Mole Bitters, Scotch Rinse

    SEASONAL WHITE RUSSIAN

    16

    Ask Your Server for Current Offering

    Dairy-Free Alternative Available Upon Request • 2

    BAY HARBOR COFFEE

    18

    Cognac, Hazelnut Liqueur, White Chocolate Liqueur, Dark Roast Coffee

    THE DIRTY CHAI

    16

    Vanilla Vodka, Coffee Liqueur, Chai Tea, Espresso

  • Ports & Dessert Wines

    HENRIQUES & HENRIQUES GENEROSO DOCE MADEIRA 5-YEAR

    12

    Full Rich Madeira | Portugal

    COCKBURN’S LBV 2015

    16

    Late Bottled Vintage Port | Portugal

    TAYLOR FLADGATE 20-YEAR

    18

    First Estate Port | Portugal

    MICHELE CHIARLO NIVOLE MOSCATO D’ASTI

    14

    White Moscato | Piedmont, Italy

    NICKEL & NICKEL 28

    28

    Dolce “Liquid Gold” | Napa Valley, California

Wine List Beverage Guide
Children's Menu
Welcome to Vintage Vintage Chophouse and Wine Bar is the perfect place to experience fine dining and a relaxed atmosphere on Lake Michigan

Testimonial

Great dining experience along with an amazing sunset view! Food was exceptional. Highly recommend the Wild Mushroom Flatbread appetizer... Filet was perfect with the Mushroom Ragout and Demi-Glacé. Entire staff was attentive and pleasant. Our server, Andrew, did a great job!
Jason K., Google